To keep seeing our recipes, please LIKE, COMMENT and SHARE! CRISPY PICKLED GREEN BEANS Yield: 6 (1/2 pint) jars 2 1/2 pounds fresh green beans 2 1/2 cups distilled white vinegar 2 cups water 1/4 cup salt 1 clove garlic, peeled 1 bunch fresh dill weed 3/4 teaspoon red pepper flakes (optional) Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating. PRINT and/or SAVE this recipe to your ZipList recipe box at: recipegoldmine.recipes/crispy-pickled-green-beans/#sthash.sMfGGLAS.dpuf #recipes #food #cooking
Posted on: Sat, 12 Jul 2014 18:44:49 +0000
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